Yield: 1 Servings
|1 teaspoon||Extra-virgin olive oil|
|2 tablespoons||Chopped red onion|
|2 ounces||98% fat-free ham; chopped|
|¼ cup||Cooked black-eyed peas|
|1 teaspoon||Black pepper|
|½ cup||Cooked brown rice|
|2 tablespoons||Chopped tomato|
|1||Hard-boiled egg white; chopped|
|1 teaspoon||Chopped fresh parsley|
|1 dash||Hot pepper sauce|
Heat the oil in small skillet on medium-high heat. Add the red onion and cook until soft, stirring often. Add the ham and cook for about 1 minute.
Add the black-eyed peas and pepper, stirring continuously, until thoroughly heated.
Spread the warmed brown rice on a serving plate and top with the hot skillet mixture.
Sprinkle the mixture with the tomato, egg white, and parsley. Season as desired with hot pepper sauce and serve.
Recipe for Friday, 4/17/98
This variation on Hoppin' John is great served with cornbread.
Do you have a basket of decorated Easter eggs sitting on your kitchen counter? Why not put these hard-boiled beauties to good use in one of this week's healthy recipes. Today's recipe is from the cookbook Quick & Easy Diabetic Recipes for One.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Exchanges: Starch Exchange -- 2&½ Very Lean Meat Exchange -- 2 Monounsaturated Fat Exchange -- ½ Calories -- 291 Calories from Fat -- 70 Total Fat -- 8g Saturated Fat -- 2g Cholesterol -- 27mg Sodium -- 645mg Carbohydrate -- 36g Dietary Fiber -- 5g Sugars -- 5g Protein -- 20g Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/19/98 Recipe by:
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 19, 1998